from cook's countryperfect for a cold winter's night ... and makes enough for leftovers.
1 1/2 C flour
2/3 C water
2 large eggs, lightly beaten
salt & pepper
3 TB unsalted butter
1 onion, chopped fine
2-3 carrots, peeled & sliced thin
1 celery rib, sliced thin
8 C low-sodium chicken broth
1 rotisserie chicken, skin discarded, shredded into bite-sized pieces
whisk flour, water, eggs, 1/2 tsp salt, 1/4 tsp pepper in bowl; set aside.
melt butter in dutch over or stockpot (med-high heat). cook onion, carrots & celery until lightly browned. stir in broth and bring to boil. reduce heat to med-low and simmer, covered, until vegetables are tender (10-15 min).
stir in chicken, season with salt & pepper. return to simmer. use spoon to drop small (1/2-1 tsp size) dollops of dough into soup. simmer, covered until dumplings are set (1-2 min).
** if you forget to slightly beat the eggs before you add them to the flour, it will still work.
2/3 C water
2 large eggs, lightly beaten
salt & pepper
3 TB unsalted butter
1 onion, chopped fine
2-3 carrots, peeled & sliced thin
1 celery rib, sliced thin
8 C low-sodium chicken broth
1 rotisserie chicken, skin discarded, shredded into bite-sized pieces
whisk flour, water, eggs, 1/2 tsp salt, 1/4 tsp pepper in bowl; set aside.
melt butter in dutch over or stockpot (med-high heat). cook onion, carrots & celery until lightly browned. stir in broth and bring to boil. reduce heat to med-low and simmer, covered, until vegetables are tender (10-15 min).
stir in chicken, season with salt & pepper. return to simmer. use spoon to drop small (1/2-1 tsp size) dollops of dough into soup. simmer, covered until dumplings are set (1-2 min).
** if you forget to slightly beat the eggs before you add them to the flour, it will still work.
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